Vegan Blueberry Corn Pancakes

Sunday brunch in the comfort of our own home.. what a luxury! Cheffy and I, woke up early and lounged around the house for a while, reading and whatnot, until my stomach started growling that is (I am pretty growly myself when I am hungry so the stomach growling is a good indication for dear chef that it’s time to get acookin!). We do all our weekly grocery shopping on a Saturday morning after scouring cookbooks and planning our weekly meals. We try to get all our fruit and veg from the organic farmers market in the city, although this week we were pretty slack, anyway, the point is, that because we were all organised we already had all the ingredients for vegan blueberry corn pancakes, another recipe from Veganomicon.

Blueberry Corn Pancakes
(makes 8 – 10 pancakes)
Veganomicon

Ingredients:

3/4 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil (any mild tasting veg oil will do)
1 1/4 cup plain soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons pure maple syrup
2 teaspoons grated lemon zest
1 cup fresh blueberries

blueberry pancake mixture

Method:

Preheat a large non-stick pan on medium high heat. Sift together, flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.

Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.

pancakes a-cookin

****
It was a first for this recipe and the pancakes were great. We served them with lemon juice (from the lemon we used for the rind.. no need to waste it!) and sugar sprinkled over the top. Cheffy said he would have liked them to be a bit sweeter – maybe some maple syrup added to the mix would have worked – but I thought they were great as is. All in all a tasty, fast, easy recipe. Perfect for a lazy Sunday at home.. (but I would say that since I just had to take the photos while dear chef did all the work!).

brunch!

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